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Chicken Manicotti with White & Red Sauce

by Milisa on May 11, 2010


Chicken Manicotti with White & Red Sauce


Oh, so good.  This Chicken Manicotti is oh, so good.  It’s not as rich and heavy as lasagna, but just as delicious.  A few months back, I ate at the Olive Garden and had an appetizer with white and red sauce together, it was of course the best thing I’ve ever put my mouth and I was inspired to create something similar with this manicotti.  I confess I used pasta sauce out of a jar, it’s quick and better than what I usually make, I just really like this particular one, use your own if you wish.  I did make the white sauce and I think that counts for something, right?  This was something the whole family enjoyed, except the little one, he couldn’t quite get a handle on the ricotta, but loved the outsides!  You’ve got to try this it is good, good, good!

Chicken Manicotti with White & Red Sauce


For Manicotti and Filling:

1 26 oz jar pasta sauce

12 manicotti cooked and  rinsed in cold water

2 cups chicken, cooked and diced

2 eggs, beaten

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated parmesan cheese

1 15 oz container ricotta cheese

1/4 cup fresh basil, sliced into thin strips ( or 2 tablespoons dried)

1 large garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

For White Sauce:

2 tablespoons butter

2 tablespoons flour

2 cups half and half

1/2 cup grated parmesan

1/2 teaspoon salt

1/4 teaspoon fresh ground nutmeg

Cooking Directions:

In a medium size bowl combine, ricotta, 1/2 cup parmesan, eggs, and mozzarella.  Stir in basil, garlic, salt, pepper, and chicken until well combined.  Set aside.

In a saucepan, melt butter and whisk in flour, and salt.  Cook for a few minutes, stirring constantly just until mixture starts to brown.  Whisk in half and half, stirring until becomes thick.  Remove from heat and stir in  1/2 cup parmesan and nutmeg.  Pour into large casserole dish, spreading around to completely coat the bottom.  

Place filling into a large ziplock bag.  Clip one corner and fill manicotti from both sides and place over white sauce.  Repeat with remaining manicotti and filling.  Pour red sauce over manicotti evenly.  Sprinkle with remaining 1/2 cup of mozzarella (or more if you like).  Bake at 375 degrees for about 25 minutes or until filling is heated through.  Serve with a green salad and garlic bread. 



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{ 5 comments… read them below or add one }

DessertForTwo May 13, 2010 at 2:38 pm

I love your recipes! I can’t wait to try ‘em!
P.S. Found you through Tasty Kitchen :)


Renae May 25, 2010 at 7:22 pm

I was looking for a yummy, flavorful manicotti recipe and came across your website. I just have to say, THANK YOU!!!! It was by far the best I’ve ever had. The white sauce made all the difference. Yum, yum, yum. I look forward to trying more of your delicious looking recipes in the near future.
Thank you for sharing…


Milisa May 25, 2010 at 7:28 pm

Wow! Thanks a ton! I am so glad you liked it. This was the first time I made the two sauces and I think I always will from now on. I appreciate the feedback!


Jackie October 10, 2010 at 2:55 am

Hi Milisa

What brand of pasta sauce did you use and where did you purchase it. Also, how did you cook your chicken for this recipe.


Milisa October 10, 2010 at 5:29 am

I baked chicken breasts in the oven for about 40 minutes until they were just cooked through. You could boil or saute the chicken or use chicken from the deli that is already cooked. I used Our Family Pasta Sauce, which is the store brand where I shop, it’s garlic and onion flavor and slightly sweet. Use any sauce that you like, this is a versatile recipe. Good luck!


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